Remove the peel from the asparagus spears and cut them in half with a diagonal cut in the middle. Make according to basic recipe.
Blanch tomatoes, peel off skin, remove seeds and cut into small cubes. Cut mushrooms into fine slices.
Remove the skin from the shallots, cut them into small pieces and sauté them in half of the butter. Deglaze with the wine and reduce by half. Pour in the whipping cream and continue to simmer gently with the herb bouquet for a good quarter of an hour. Remove the bouquet of herbs. Season to taste with salt and freshly ground pepper. Stir in the crème fraîche and beat with a hand blender. The sauce should be slightly creamy.
Add the still warm asparagus spears to the sauce.
Sauté ham, diced tomatoes and mushroom slices in the remaining butter. Add to the sauce and serve on warmed plates.
Fill a glass dish and sprinkle with fresh grated Parmesan cheese. Bake briefly in the heated oven at 180 °C.
Wine recommendation: Racy Kerner (QbA or Kabinett, dry) or Striking Silvaner (QbA or Kabinett, dry).
Our tip: It is best to use fresh herbs for a particularly good aroma!
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